Slow and steady wins the race when fixing slow cooked pork. I know most of my recipes are designed to be quick and easy but this one is just easy.

After you season the meat and stick it in the oven you can go about your business and not fuss over what to do next. Once the pork is fork tender and pulls apart easily the dish is almost complete.

Pork, apples and pears. I have always thought the combination of these three foods was a match made in heaven. Add some fennel and it is out of this world. The apples, pears and fennel can be served warm with the pork or as a cool side salad. Depending on which one you choose the seasonings used with the fruit will be a little different. I like making the warm version in the fall and winter and the cool version during hotter weather. Pork? I can eat it any way any time of the year.

In this case, I will let you be the judge. Try making both the warm and cool version and see which one you like best. You may just be surprised.  Another great way to serve the pork is in chili.  I have a wonderful recipe for Chili with Slow Cooked Pork at dmariedining.com.

Slow Cooked Pork

Ingredients:
1 small pork shoulder
1 large onion sliced
1 large green pepper sliced
1 tbsp thyme
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tsp onion powder
1 tsp basil
1 tsp parsley

Preheat oven to 325 degrees.

Layer onions and green peppers in the bottom of a roasting pan. Sprinkle with a little salt. Sprinkle pork with seasonings and place on top of onions and peppers. Pour 1 cup of water into pan. Cover with foil and cook for 3 hours until pork is fork tender and easily pulls apart.